Sorghum or jowar (more on jowar balls below) is a kind of millet that is increasingly gaining popularity nowadays especially as more and more people are being diagnosed with gluten intolerance or celiac disease. Sorghum is cultivated in several parts of the world, especially in places with warm climates. In India, Sorghum is also known by the following names:
English – Sorghum
Tamil – Cholam
Hindi – Jowari, Juar
Telugu – Jonna
Kannada – Jola
Malayalam – Cholam
Gujarati – Jowari Juar
Punjabi – Jowar
Marathi – Jowari, Jondhala
Nutritional Benefits of Sorghum
Sorghum is a millet that has a lighter husk than most other grains, making it easily edible without having to be processed or refined. It is hence a whole grain with several nutritional benefits:
- Higher calcium content than rice or wheat
- Packed with iron and protein
- Good source of dietary fibre
- Antioxidants with cardiac benefits
- Can substitute gluten in making bread or pizza
When can I give Jowar/Sorghum/Cholam to my Baby
After introducing your baby to all basic foods and cereals, you can go ahead and introduce jowar in his diet. Go here for more information on the same.
Sorghum Balls/Jowar Balls/Cholam Kuzhi Paniyaram Recipe
- Dosa Batter – 1 cup
- Jowar – 1 cup
- Onion – 1 medium, finely chopped
- Coriander – a bunch, finely chopped
- To start preparing jowar balls, begin by soaking the jowar for half an hour and then rinse it thoroughly under running water.
2. Blend the soaked jowar in a grinder with a small amount of water until you achieve a consistency similar to that of idli batter. This is an important step in making delicious jowar balls.
3. Mix the dosa batter and the jowar batter with the chopped onions and coriander to create a flavorful mixture for preparing tasty jowar balls. This step ensures that all the ingredients are well combined and the flavors are evenly distributed.
4. Heat the appe or kuzhipaniyram mould on the stovetop. Add a small drop of oil to each of the moulds, ensuring that they are lightly greased. This step prevents the jowar balls from sticking to the mould and helps in achieving a crispy exterior.
5. Once hot, pour a ladle of batter into each mould, taking care that you fill only 3/4 th of the mould as the batter will rise a little.
6. Cook the jowar balls until small bubbles form and the bottom side turns light golden brown. Flip them over and cook until the other side is similarly golden brown. This ensures even cooking and a crispy texture.
7. Gently unmould the jowar balls from the appe or kuzhipaniyram mould and transfer them to a serving plate. Serve the jowar balls with a chutney of your choice, such as coconut chutney or mint chutney. Enjoy these delicious and nutritious jowar balls as a healthy snack or part of a meal.
Sorghum or jowar has actually been in use for centuries now, although the modern world is just waking up to its benefits! Make your baby’s diet one filled with several grains and not just rice and wheat, so that she gets the benefits of our country’s rich variety!
Sorghum/ Jowar Appe / Cholam Kuzhi Paniyaram Recipe
- Dosa Batter - 1 cup
- Jowar - 1 cup
- Onion - 1 medium finely chopped
- Coriander - a bunch finely chopped
- Soak jowar for half an hour and rinse well in running water.
- Blend in the grinder with a little water, till the consistency is like idli batter.
- Mix the dosa batter and the jowar batter with the chopped onions and coriander.
- Heat the appe or kuzhipaniyram mould. Add a drop of oil to each of the mould.
- Once hot, pour a ladle of batter into each mould, taking care that you fill only 3/4 th of the mould as the batter will rise a little.
- Once you see small bubbles appearing on the surface and a light golden brown color on the lower portion of the balls, flip them over and cook till the other side is the same light golden brown.
- Unmould the balls and serve with a chutney of your choice.